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In a food processor add onion cut in four, parsley. If you are using stale bread soak it in water to soften then squeeze out excess water and add to the onion parsley mixture. Process until they have fine pieces, avoid over-processing, and don’t make it like a puré. Finally cover with plastic wrap and let it rest for 1 hour. However, the longer you leave them marinade the better, so if you have time, it’s preferable to let the kebabs marinade in the fridge overnight. Air Fryer: Place in a single layer in a 6-quart air fryer and cook at 400° for 8-9 minutes, flipping over halfway through. There is no need to spritz with cooking spray, the lamb should have enough fat to get the edges super crispy. Use all the spices. For the best flavor, use all the spices in the recipe! The sumac is especially important and the kofta just won’t be quite the same without them. If you can’t find sumac in your local grocery store you can easily find it online. It’s a wonderful spice that is amazing in hummus too.
To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined. In Greece this sauce is called giaourtlou, pronounced “yiaourtlou” and literally means yoghurt sauce! So if you have the time to make it, this sauce is definitely worth it! It’s the combination of spices used in Middle Eastern cooking that makes it taste and smell so exotic– and these Lamb Koftas are no exception! Serve the kofta kebabs: For a delicious authentic Middle Eastern meal serve the kofta on warm pita bread with the tzatziki sauce, hummus, Greed salad, and feta cheese.These meatballs work great with lean meat. Too much fat will result in misshapen balls as the fat cooks off. Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. Serving: Pita breads are the perfect base for this dish. You can grab some in your local Greek deli or simply make your own home made pita breads! Finally you’ll also want some wooden or metal skewers to cook the meat on and serve. Fresh parsley and mint. I do more parsley than mint, about ½ cup chopped fresh parsley and 3 tablespoons of chopped fresh spearmint leaves. If you can't find fresh spearmint, you can use 1 teaspoon dry mint flakes. You can also use another fresh herb like dill instead.
Finally, decant the mixture into a tightly lidded jar of some sort (a funnel helps) and store for up to six months in a cool, dry place.
Grill the peppers and tomatoes on a griddle pan over high heat to get them all nicely coloured and finish in the oven along with the kebabs for extra flavour. Top tips to make your Lamb kofta kebabs A big fat Greek Salad– different cuisine I know, but this is right at home alongside the strong flavours in these Koftas and I love stuffing them in the pita bread! (Again, make sure the veg is chopped smaller) Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first).
Oh and if it's possible that you've never had this or anything like it?? Well, then you're totally missing out on some great homemade kofta kabab! I'm going to post a recipe telling you how to make Airfryer Kafta Kebabs in a few minutes so be sure to look for it as well. But today's kofta kebab recipe is one of the more popular dishes in Egypt--a mixture of ground beef and lamb, blended with onions, garlic, parsley and a few of my favorite Middle Eastern spices including, allspice, cardamom, sumac, and nutmeg. Flavor heaven! In fact, I use the same exact spice blend to make meatballs with hummus, depending on my mood.Serve with sauce. These definitely need a good dipping sauce. A Greek yogurt-based one, like tzatziki, is preferred. Stovetop: Drizzle a few teaspoons of oil into a large stainless steel or cast-iron skillet over medium high heat. Add 4 koftas and cook for 7-8 minutes in total, turning them over so they brown on all sides. Repeat with the remaining koftas. Chill the kofta mixture: Cover the bowl with plastic wrap and then place it in the fridge for at least 30 minutes or up to overnight. Do not overcook the kaftas. They should be cooked to medium, this way they are more flavorful and aren’t dry. Keep in mind they’ll continue to cook when they’re resting off the grill. You can also make a simple dipping sauce for this dish with 1 cup Greek yogurt, 2-3 cloves of crushed garlic, some lemon juice, and salt to taste. Either mix by hand or pulse in a food processor. Meal Prep and Storage
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